Shahi Paneer
It's rich and bursting with flavor. It's certainly not an everyday dish but a great recipe for when you want to impress. It certainly lives up to its name, Shahi means Royal and Paneer means Cheese, I call it Royale with cheese (as in Pulp fiction!).
Equipment
- deep pan
Ingredients
- 250 grams Paneer Cut in Chunks
- 1 tbsp Butter
- 2 Onion Medium.
- 25 grams Ginger Sliced in pieces.
- 4 wedges Garlic
- 3 Tomato
- 1/2 tsp Cumin seed
- 3/4 tsp Garam Masala
- 1 tbsp Tandoori paste
Instructions
Prepare paneer and sauce
- Dice the Paneer. Larger sizes make a more visual impact, Typical size are 2cm by 2cm chunks.
- Soak cashew nuts in water (For approx 10 minutes).
- Take a deep pan and cook the onions in butter. Put a lid on the pan and turn the flame heat to low and let it steam. Onions should start becoming translucent.
- Blend the onions, ginger, garlic, cashew nuts, and tomato puree.
Cook the sauce and Paneer
- Returning to a clean pan, Add some oil and fry the Cumin on a low flame until it begins to crackle.
- Add the Salt, Chilli, Gharam masala, Tandoori paste (optional). Just heat it for a couple of minutes.
- Add the paste and cook on a low-medium flame for a couple of minutes.
- Finally, add the Paneer. Cook and stir gently giving enough time for the Paneer (approx 10 minutes) to warm and to absorb the flavors.
- Garnish with fresh Coriander leaves.